Spanakopita Recipe
Spinach and feta cheese wrapped in flaky pastry.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Sauté the Onions and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 2
Cook the Spinach
Add the chopped fresh spinach to the skillet. Cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- 3
Mix the Filling
In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, beaten egg, salt, black pepper, and grated nutmeg. Mix well until all ingredients are thoroughly combined.
Assembly
- 4
Prepare the Phyllo Dough
Preheat the oven to 190°C (375°F). Lay out the phyllo dough sheets on a clean, dry surface. Keep a damp cloth over the sheets to prevent them from drying out.
- 5
- 6
Fill the Pastry
Place a portion of the spinach and feta filling along one edge of the layered phyllo, leaving about 2 inches from the edges. Fold the sides over the filling and roll it up tightly to form a log. Repeat with the remaining filling and phyllo.
- 7
Bake the Spanakopita
Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.